Mini Muffins with Blueberry Mix and Sausage Links

Introduction

Mini muffins are a delightful and versatile treat, perfect for breakfast or snacks. This recipe combines the sweetness of blueberry muffins with the savory goodness of sausage links, creating a deliciously unique flavor profile that both kids and adults will love.

Why You’ll Love This Recipe

Quick and Easy: With just a few ingredients and minimal prep time, these mini muffins are simple to make, making them perfect for busy mornings.

Kid-Friendly: The combination of sweet blueberries and savory sausage makes these muffins a hit with children, ensuring they’ll enjoy a nutritious breakfast.

Batch Cooking: This recipe yields a generous amount of mini muffins, ideal for freezing and having on hand for quick breakfasts throughout the week.

Customizable: Feel free to experiment with different types of sausage or add additional ingredients like cheese or herbs for extra flavor.

Ingredients

2 packages of blueberry muffin mix

1 cup of milk

Sausage links (cut into thirds)

Cooking spray (for greasing the muffin pan)

Instructions

Step 1: Prepare the Muffin Batter

Preheat your oven to 400°F (200°C).

In a mixing bowl, combine the blueberry muffin mix with 1 cup of milk. Stir until just combined.

Step 2: Add Sausage

Cut the sausage links into thirds.

Gently fold the sausage pieces into the muffin batter.

Step 3: Prepare the Muffin Pan

Generously spray your mini muffin pan with cooking spray to prevent sticking.

Step 4: Fill and Bake

Spoon the batter into the muffin pan, filling each cup about 2/3 full.

Bake in the preheated oven for about 10 minutes, or until a toothpick inserted into the center comes out clean.

Step 5: Optional Browning

For a bit of browning on top, switch to broil for a few seconds at the end, but watch them closely to prevent burning.

Serving Suggestions

Serve warm, with or without syrup, for a delightful breakfast treat.

Enjoy them fresh or freeze for quick on-the-go breakfasts!

Yield

This recipe yields approximately 48 mini muffins, making it perfect for batch cooking.

Method for Storing

Proper storage of your mini muffins ensures they stay fresh and delicious for future breakfasts or snacks.

Here’s how to store them effectively:

Storing Leftovers

Cool Down

Allow the mini muffins to cool completely at room temperature before storing. This prevents moisture buildup, which can make them soggy.

Choose the Right Container

Use an airtight container or zip-top freezer bags for storage. If using bags, remove as much air as possible before sealing to prevent freezer burn.

Refrigeration

If you plan to eat the muffins within a few days, store them in the refrigerator. They can be kept for up to 3-4 days.

Freezing

For longer storage, freezing is a great option:

Place the cooled muffins in a single layer on a baking sheet and freeze for about 1-2 hours until solid. This prevents them from sticking together.

Transfer the frozen muffins to airtight containers or freezer bags. Label with the date. They can be frozen for up to 3 months.

Reheating

Refrigerated Leftovers

To reheat, place the muffins in the microwave for about 15-30 seconds or until warmed through.

Alternatively, you can reheat them in the oven at 350°F (175°C) for about 5-10 minutes.

Frozen Leftovers

For frozen muffins, you can either:

Thaw them overnight in the refrigerator and then reheat as above.

Microwave them directly from frozen for about 30-60 seconds, checking for doneness.

Tips

Avoid Repeated Heating: Only reheat the portion you plan to eat to maintain quality and freshness.

Check for Freshness: Always check for any off smells or changes in texture before consuming leftovers.

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